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Chocolate-Filled Meringue Shells

Chocolate-Filled Meringue Shells
“This has been a favorite Easter dessert for years,” writes field editor Janis Plourde of Smooth Rock Falls, Ontario. “It looks and tastes spectacular.”
8 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1-1/2 cups heavy whipping cream, divided
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • Toasted chopped pecans

Directions

  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. In a small bowl, combine sugar and cinnamon. Add vinegar
  • and salt to egg whites; beat on medium speed until soft peaks form.
  • Gradually beat in cinnamon-sugar, 1 tablespoon at a time, on high
  • until glossy peaks form and sugar is dissolved.
  • Line two baking sheets with parchment paper. Spoon meringue into
  • eight mounds on paper. Using the back of a spoon, shape into 3-in.
  • cups. Bake at 250° for 30 minutes. Turn oven off and do not open
  • door; let meringues dry in oven for 1 hour. Cool on baking sheets on
  • wire racks.
© Taste of Home 2013

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Chocolate-Filled Meringue Shells (continued)

Directions (continued)

  • In a microwave-safe bowl, melt chocolate chips; stir until smooth.
  • Spread 2 teaspoonfuls over the bottom of each meringue shell. Whisk
  • 1/2 cup cream into remaining melted chocolate; cover and chill until
  • slightly thickened, about 20 minutes.
  • In a small bowl, beat remaining cream until soft peaks form.
  • Gradually add sugar and cinnamon, beating until stiff peaks form;
  • set aside half of cream mixture. Fold remaining cream mixture into
  • chilled chocolate mixture; pipe into meringue shells. Dollop with
  • reserved cream mixture; sprinkle with pecans. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 332 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 107 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013